Peppermint Ice Cream

Favorite WinterHolidayGluten-FreePeppermint

Homemade peppermint ice cream, perfect for the holidays! Step-by-step instructions with photos.

Photography Credit: Elise Bauer

I love peppermint ice cream! Too bad around here the grocery stores only stock it during the holiday season.

This week I decided to make my own and got some great advice from the king of desserts himself, David Lebovitz on just how to go about it. David is coming out with a book on ice cream this spring (keep your eye out for it) so he should know.

I fudged a bit with the ingredient proportions that David gave me, but the method is all his. Thank you David.

As with French vanilla ice cream this method requires cooking a custard to add to the cream. It’s a little more work, but the egg yolks are what makes the homemade ice cream divinely creamy. Otherwise, without all the emulsifiers that typically go into the store bought versions, homemade ice cream can be a bit icy.

If I’m going to go to the trouble to make something from scratch, I want it to taste better than what I can buy from a store, and this does.

Peppermint Ice Cream

Peppermint Ice Cream Recipe

  • Yield: Makes 1 1/2 quarts


  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons peppermint extract
  • 1/2 cup crushed candy canes or hard peppermint candy

Special equipment:


1 Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.


2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.


3 In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.


4 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.


5 Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

6 One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of pepperminty-ness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)

7 Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.


8 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Peppermint Ice Cream on Simply Recipes. Thank you!


Products We Love

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

44 Comments / Reviews

No ImagePeppermint Ice Cream

Did you make it? Rate it!

  • Beth

    When I took the custard off the heat to pour through the strainer, it curdled and turned into custard scrambled eggs! What did I do wrong? Thanks!

  • Norma

    Love this recipe. Wondering if honey could be substituted for the sugar?

  • Steve

    I followed the directions precisely, even using the KitchenAid attachment. After an hour, not one bit of solidification in the ice cream maker. I finally gave up when the ice cream maker reached room temperature… Very disappointed. I ended up just freezing the slop in a freezer. That wasn’t the experience I was hoping for.

  • Polly

    This is really a general question, but as the situation arose yesterday while making this ice cream (which I have made many times…a great recipe) I’m posting it here. Almost all of the eggs in the carton had double yolks! I ended up using 6 doubles, but it seems a little more “eggy” than usual. I was wondering if there is a general rule about this in cooking and baking. Thanks.

  • Elizabeth

    This was extraordinarily good! Peppermint ice cream is my favorite but it’s so hard to find outside of winter. I’m so, so happy that now I can make it anytime. I couldn’t believe how good this was. Thank you so much for sharing!

View More
Peppermint Ice CreamPeppermint Ice Cream